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Hey all, I’m opening up my restaurant soon and I’m looking for the fastest and most efficient way to get a standard 18" pizza. Most important to me is consistency. Also, I’m attached to a new concert venue that seats between 1800-3000 people a show and I’m the only quick grab-and-go food game...

So, question is…are you pressing charges? A catering manager just got busted stealing almost $70K over the past 2 years at my old job and she is being prosecuted and is most likely going to do some time… Grand Larceny (I think).?

Hey guys… Here’s a question. What’s the deal with throwing dough vs stretching it on a board? Is there a difference in quality of the crust? What has been your experience? And what is your preference?Thanks!

Will definitely look into it. Is it worth it to buy just to write a business plan? I’m only serving a few types of pizza-by-the-slice and breadsticks and soda in a can. Are any of you guys using Food Cost Pro? Pros/Cons?

All, Thank you for the advice. Definitely taking it all into consideration. I have opened up quite a few restaurants/bars as a consultant, moreso as a FOH consultant. It’s the BOH costs that I’m a bit lost on. As far as figuring out costs for a business plan. Unfortunately picking up a job at...

PizzaSteve, Thanks for the great recommendations. I was never great at using Excel Spreadsheets, but I guess I better figure that one out real quick. And thanks for the idea about the CD to give out to investors. I will definitely look into that. Any other suggestions are welcome! Ann

Dear all, I’m trying to put together my formal business plan to present to lenders and investors. I’ve got almost everything done, except for the actual cost analysis. How do I figure out the cost for exactly one pizza? Whether it’s cheese, meat lovers, hawaiian, or margherita? Is there someone...

Oh ok…sorry. I will try and search. Not really good with this forum stuff yet. 😃

Hi all, This is my first post. I’ve been kinda surfing this forum for awhile. I’m looking at opening up a pizza shop in the local downtown area. Something super simple with just a walk up window since there is high volume foot traffic. Here’s my question: Conveyor oven vs. Deck Oven??? I know...